INGREDIENTS

INSTRUCTIONS

WHITE CHOCOLATE CUSTARD
PEAR CRISPS
First prepare the pear crisps. Preheat the oven to 120C/250F/gas 1/2
and line a baking sheet with baking paper. Without peeling or coring
them, slice the 2 pears very thinly from top to bottom. In a frying
pan, dissolve the sugar in 100ml water over a medium heat. Bring to
the boil, then simmer for 2-3 minutes.
Remove from the heat, add the pear slices and leave for 2 minutes,
then remove with a spatula and place on a baking sheet. Place in the
oven for 1 1/2 hours until just golden, then cool on a wire rack.
Meanwhile, peel, core and quarter remaining 6 pears. Heat 600ml water
with a quarter of the whisky and the 100g sugar in a large pan,
stirring, until the sugar has dissolved. Add the pears and simmer
gently for 7-8 minutes until just tender. Drain and set aside to cool.
In a pan set over a gentle heat, cook the cranberries and the
remaining 4 tablespoons of caster sugar until the berries just start
to soften. Drain a spoonful on kitchen paper and reserve for
decoration. Set the rest aside to cool.
Layer half the sponge in the bottom of a glass serving dish. Sprinkle
with half the remaining whisky. Arrange half the pear quarters on top
and cover with half the cranberries. Repeat layers. Make the white
chocolate custard. Melt the white chocolate in a heatproof bowl set
over a pan of simmering water (do not allow the bowl to touch the
water), then leave to cool. Pour the custard into a large bowl and
stir in the melted chocolate. Lightly whip the cream and fold into
mixture. Pour over the trifle and chill until set.
To decorate, stand the pear crisps in the top of the trifle and
sprinkle over the reserved cranberries and chopped plain chocolate.
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